Name: Grilled Orange‑Basil Pork Medallions with Toasted Israeli (Pearl) Couscous, Roasted Winter Carrots & Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean-inspired
Ingredients: 160 g Pork tenderloin medallions; 3/4 tsp Kosher salt; 1/4 tsp Freshly ground black pepper; 1 tbsp Extra-virgin olive oil (for pork); 3/4 cup (about 150 g) Israeli (pearl) couscous, cooked; 1 tbsp Unsalted butter; 1 clove (about 3 g) Small clove garlic, minced; 100 g Carrots, peeled and cut into batons; 1 tbsp Extra-virgin olive oil (for carrots); 2 tbsp Fresh orange juice; 1/2 tsp Orange zest; 1 tsp Balsamic vinegar; 1 tbsp Fresh basil, chopped; 2 tbsp Pomegranate arils

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